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Receta Chocolate Pecan Cake With Marble Glaze

Name: Chocolate Pecan Cake With Marble Glaze
Ingredients: 6 ounce Bittersweet or possibly semisweet chocolate 175 g; 3/4 c. Unsalted butter 175 mL; 3/4 c. Granulated sugar, divided 175 mL; 4 x Large eggs, separated 4; 1 c. Grnd toasted pecans 250 mL; 2 Tbsp. All-purpose flour 25 mL; 1/4 tsp Cream of tartar 1 mL; 8 ounce Bittersweet or possibly semisweet chocolate 250 g; 1/2 c. Whipping cream 125 mL; 2 ounce White chocolate 60 g

de Global Cookbook

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Ingredientes

6 ounce Bittersweet or possibly semisweet chocolate 175 g
3/4 c. Unsalted butter 175 mL
3/4 c. Granulated sugar, divided 175 mL
4 x Large eggs, separated 4
1 c. Grnd toasted pecans 250 mL
2 Tbsp. All-purpose flour 25 mL
1/4 tsp Cream of tartar 1 mL
8 ounce Bittersweet or possibly semisweet chocolate 250 g
1/2 c. Whipping cream 125 mL
2 ounce White chocolate 60 g

Direcciones

Preheat oven to 350F/180C. Butter a deep 9 inch/23 cm cake pan or possibly springform pan and line the bottom with a round of parchment paper.
Butter lightly again.
To make cake, chop bittersweet chocolate and cut up butter. Heat together in a bowl over gently simmering water.
In large bowl, beat 1/2 c./125 mL sugar with egg yolks till light.
Stir in hot chocolate/butter mix. Fold in pecans and flour. In separate bowl, beat egg whites with cream of tartar till mounds begin to create. Slowly beat in remaining 1/4 c./50mL sugar. Beat till stiff but not dry.
Stir one-third of egg whites into chocolate base to lighten it. Mix in remaining whites lightly. Spoon mix gently into prepared pan.
Bake for 35 to 40 min, or possibly till a toothpick inserted into the center comes out moist but not runny.
Cold cake in pan. Cake will be puffy and then fall, but do not worry.
For the glaze, chop bittersweet chocolate and place in a bowl over simmering water with the cream. Heat till melted and smooth. Allow to cold slightly. It should still be pourable.
When the cake is cold, gently push edges down so the top is flat.
Turn cake out onto a serving platter which has a slight lip and leaves a 2 inch/5cm border around the cake. (The top of the cake has now become the bottom.) Brush off any crumbs and pour glaze on top of cake. Rotate cake slowly so glaze coats top and sides and excess runs off cake onto platter.
Heat white chocolate over simmering water. Pipe chocolate through paper cone or possibly clean squeeze bottle into concentric circles over top of cake. Pipe one or possibly two circles around cake in glaze on platter.
With end of chopstick or possibly dull knife, swirl white chocolate and glaze into small circles. Serve at room temperature.
NOTES : The beauty of this cake is which if the glaze isn't perfect, no one will know! Let the glaze run onto the serving platter - it creates a stunning effect and covers any ragged edges. The swirls of white chocolate hide any imperfections. For presentation, arrange slices of strawberries, kiwi fruit, fresh figs or possibly oranges down the side of each serving. You can use matzoh meal in place of flour in this recipe and serve the cake at Passover.
revised Bonnie Stern Desserts book, makes 8 to 10 servings.